Culinary events in the Slovenian countryside: Visitors’ motives, satisfaction, and views on sustainability

Maja Topole; Primož Pipan; Primož Gašperič; Matjaž Geršič; Peter Kumer

doi:10.3986/AGS.7617

Avtorji

Maja Topole Research Centre of the Slovenian Academy of Sciences and Arts, Anton Melik Geographical Institute, Ljubljana, Slovenia https://orcid.org/0000-0003-1007-2289
Primož Pipan Research Centre of the Slovenian Academy of Sciences and Arts, Anton Melik Geographical Institute, Ljubljana, Slovenia https://orcid.org/0000-0003-2707-618X
Primož Gašperič Research Centre of the Slovenian Academy of Sciences and Arts, Anton Melik Geographical Institute, Ljubljana, Slovenia https://orcid.org/0000-0002-6736-1308
Matjaž Geršič Research Centre of the Slovenian Academy of Sciences and Arts, Anton Melik Geographical Institute, Ljubljana, Slovenia https://orcid.org/0000-0001-9640-6037
Peter Kumer Ministry of Education, Science and Sport, Ljubljana, Slovenia https://orcid.org/0000-0001-5923-9823

DOI:

https://doi.org/10.3986/AGS.7617

Ključne besede:

kulinarični turizem, gastronomija, kulturna dediščina, trajnostna destinacija, geografija prehrane, gastronomska regija Kras

Povzetek

Prispevek obravnava pet kulinaričnih dogodkov na slovenskem Krasu. Z vidika obiskovalcev predstavi motive za obisk dogodkov, zadovoljstvo s prireditvami in oceno z vidika trajnostnosti. Tradicionalni kulinarični dogodki v isti gastronomski regiji se med seboj razlikujejo po obsegu, tematiki, značaju in zgodovini. Anketirali smo 244 obiskovalcev, od katerih je imelo kar okrog 50% univerzitetno izobrazbo. Najpomembnejši motivi za njihov obisk so: 1) lokalna kulinarika, 2) izkušnja nečesa novega, nenavadnega, posebnega in 3) spoznavanje naravne, predvsem pa kulturne dediščine. Zadovoljstvo obiskovalcev je največje na butičnih kulinaričnih dogodkih, kjer je v primerjavi z množičnimi kulinaričnimi dogodki osrednja tema prireditve bolj poudarjena. Glavni izziv z vidika trajnostnosti kulinaričnih dogodkov predstavlja dostopnost prizorišč z javnim prometom. Precejšen napredek bi pomenilo zmanjšanje količine embalaže iz netrajnostnih materialov za enkratno uporabo. Ključ do uspešnih kulinaričnih dogodkov so kakovostne storitve in kakovostne prehranske sestavine pri čemer je ključna beseda »lokalno«.

Prenosi

Podatki o prenosih še niso na voljo.

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